Sheet Pan Herb Chicken and Spring Veggies
User Reviews
4.6
63 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marinate
15 mins
-
Total Time
50 mins
-
Servings
4 people
-
Calories
423 kcal
-
Course
Main Course
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Cuisine
American
Sheet Pan Herb Chicken and Spring Veggies
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Sheet Pan Chicken and Veggies is the answer to your weeknight meal dilemmas! Healthy chicken breast, vegetables, and potatoes are covered in a garlic-herb marinade, and roasted to perfection. This one pan meal is a breeze!
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Ingredients
Marinade:
- 2 lemons juiced
- 1 ½ teaspoons fresh thyme
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 pinch salt and pepper
Chicken and Vegetables:
- 1 ½ pounds boneless skinless chicken breasts
- 1 pound golden potatoes halved or quartered
- 1 pound asparagus trimmed
- 1 pint grape tomatoes
Garnishes:
- 1 lemon sliced into wedges
- fresh thyme
Instructions
- Preheat oven to 425°F.
- Whisk marinade ingredients together in a small bowl.
- Add chicken and half of the marinade to a large bowl, toss to evenly coat. Let the chicken marinate for at least 15 minutes.
- Spread out potatoes and marinated chicken on a large baking sheet. Season the potatoes with salt and pepper. Pour 1 tablespoon of the remaining marinade over the potatoes, and toss with your hands to coat.
- Roast potatoes and chicken for 15 minutes.
- Make room on the sheet pan, and add tomatoes and asparagus. Season with salt and pepper and 2 tablespoons of the remaining marinade, and toss to coat.
- Return the sheet pan to the oven and roast for another 8-10 minutes.
- Then, broil for 2-3 minutes until the chicken is cooked through and the edges of the veggies are golden brown.
- Plate the chicken and vegetables and finish with a squeeze of lemon juice over the top, a sprinkling of fresh thyme, and/or a drizzle of olive oil or any remaining marinade.
Notes
- Storage: Store herb chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store herb chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Be sure to fully preheat the oven for best results.
- Swap out the veggies as needed, and use whatever you have on hand.
- Make sure you give the potatoes and chicken the extra time in the oven before adding the veggies, so that they cook all the way through.
- For an extra kick of garlic, place garlic cloves in the pan with the chicken and vegetables to roast.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
30g
(10%)
Protein
42g
(84%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
223mg
(9%)
Potassium
1635mg
(47%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1932IU
(39%)
Vitamin C
52mg
(58%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 223mg | 9% |
| Potassium | 1635mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1932IU | 39% |
| Vitamin C | 52mg | 58% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
63 reviews
Excellent
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